Rinse and chop cauliflower into florets. Pulse in a food processor until it resembles rice grains.

Press tofu to remove excess moisture and cut into cubes.

Heat 1 tbsp oil in a skillet over medium-high heat. Sauté tofu until golden brown (5-7 minutes). Remove and set aside.

In the same skillet, add minced garlic and chopped carrots; sauté until fragrant (3-4 minutes).

Stir in riced cauliflower and cook for another 5 minutes until slightly softened.

Add tofu back to the skillet along with peas and soy sauce; mix thoroughly and heat through for 2 minutes.

Garnish with green onions and drizzle with sesame oil before serving.